Potato salad has a place at almost every table, but not all potato salads are created equal. While creamy, mayonnaise-heavy versions have their charm, there’s something incredibly refreshing about a lighter, herb-forward alternative inspired by Mediterranean flavors. Greek Potato Salad delivers exactly that—bright, fresh, and satisfying without feeling heavy.
This version swaps mayo for high-quality olive oil, red wine vinegar, and Dijon mustard, allowing the natural flavor of the potatoes to shine. Combined with crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and plenty of fresh herbs, this salad feels both comforting and vibrant. It’s the kind of dish that works just as well at a summer barbecue as it does on a cozy dinner table.
What truly sets Greek potato salad apart is how it improves with time. As it rests, the warm potatoes absorb the tangy dressing, creating layers of flavor that deepen with every bite. Whether served as a side dish or enjoyed on its own, this salad is a celebration of simple ingredients done right.
Recipe Overview
Greek Potato Salad is a Mediterranean-inspired side dish made with tender potatoes tossed in a zesty olive oil and red wine vinegar dressing, then mixed with fresh vegetables, herbs, and optional feta cheese. It’s naturally gluten-free, easy to prepare, and perfect for gatherings, meal prep, or everyday meals.
Ingredients & Instructions
This recipe relies on quality ingredients and simple technique to achieve maximum flavor.
Ingredients
- 1 kg potatoes, peeled and cubed
- ½ red onion, thinly sliced
- ½ cup Kalamata olives, pitted and sliced
- ½ cup cherry tomatoes, halved
- 1 cucumber, seeded and diced
- ¼ cup fresh parsley, chopped
- ¼ cup fresh dill, chopped
- ⅓ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- 100 g feta cheese, crumbled (optional)
Step-by-Step Instructions
1. Cook the Potatoes
Place the cubed potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender but not falling apart, about 10–15 minutes depending on size. Drain well and allow them to cool slightly—warm potatoes absorb dressing better than cold ones.
2. Prepare the Dressing
In a large mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, salt, and pepper until smooth and well combined.
Tip: Taste the dressing and adjust seasoning before adding the potatoes.
3. Dress the Potatoes
Add the warm potatoes directly to the bowl with the dressing. Gently toss until evenly coated, taking care not to break them apart.
4. Add the Vegetables and Herbs
Add the red onion, Kalamata olives, cherry tomatoes, cucumber, parsley, and dill. Mix gently until everything is well distributed.
5. Fold in the Feta
If using, gently fold in the crumbled feta cheese. This step is optional, but feta adds a creamy, salty contrast that complements the fresh vegetables beautifully.
6. Chill and Serve
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give the salad a final toss and adjust seasoning if needed.
Serve slightly chilled or at room temperature.
Cooking Tips & Variations
Greek potato salad is flexible and easy to customize.
1. Choose the Right Potatoes
- Waxy potatoes like Yukon Gold or red potatoes hold their shape best.
- Avoid overly starchy potatoes, which can become mushy.
2. Adjust the Acidity
- For a milder salad, reduce the red wine vinegar slightly.
- Add extra lemon juice for a brighter, citrus-forward finish.
3. Make It Vegan
- Simply omit the feta cheese or replace it with a plant-based alternative.
4. Add Protein
- Grilled chicken, shrimp, or chickpeas turn this side dish into a complete meal.
- It pairs especially well with grilled lamb or fish.
5. Herb Variations
- Fresh herbs are key. If dill isn’t available, substitute with mint or oregano for a different Mediterranean twist.
Storage & Serving Suggestions
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Stir before serving, as the dressing may settle.
Serving Suggestions
Greek potato salad pairs perfectly with:
- Grilled meats or seafood
- Roasted vegetables
- Pita bread and hummus
- Picnic spreads and potluck tables
It’s also delicious served as part of a mezze-style platter with olives, tzatziki, and fresh bread.
Greek Potato Salad is proof that potato salad doesn’t need mayonnaise to be comforting or flavorful. With tender potatoes, crisp vegetables, fresh herbs, and a bright, tangy dressing, this dish feels light yet deeply satisfying. It’s easy to prepare, beautiful on the table, and versatile enough for any occasion.
Whether you’re hosting a gathering, meal-prepping for the week, or simply looking for a fresh side dish, this Mediterranean classic delivers flavor, balance, and simplicity in every bite.
FAQs
1. Can I make Greek potato salad ahead of time?
Yes. It actually tastes better after resting for a few hours in the fridge.
2. Can I serve it warm?
It’s best served slightly chilled or at room temperature, not hot.
3. Is feta cheese necessary?
No. The salad is delicious without it, but feta adds extra richness and saltiness.
4. How do I keep the potatoes from breaking?
Cook just until fork-tender and toss gently while still warm.
5. Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free.
Greek Potato Salad made with olive oil, fresh herbs, olives, and feta. A light, Mediterranean-inspired potato salad that’s healthy, flavorful, and perfect for any meal.